Directions

Preheat oven to 450˚F.

With vegetables peeled and prepped, combine your veggie medley and add to a rimmed baking sheet. Toss with the infused olive oil, add salt and pepper to taste, place baking sheet in oven, and roast for about 40–50 minutes, rotating and tossing the vegetables halfway through. Remove when medley is tender and slightly browned. Set your mixture to the side.

With the veggies roast, prep the crust. Dust a surface lightly with flour and roll and stretch your pizza dough into a large oval. Use standard olive oil to brush a large rimless baking sheet. Place dough on top. Once veggies are done, turn the oven up to 475˚F.

Taking half of your mozzarella, sprinkle it evenly over the dough. Then begin to add your roasted vegetables, scattering them all over the pizza, making sure there is an even distribution of veggies.

Next, dollop with ricotta, add the remaining mozzarella, and garnish with rosemary. Drizzle the infused olive oil over the pizza and add salt and pepper to taste.

Pop the pizza in the oven and bake for 20–25 minutes until golden brown and bubbling. Enjoy!

Rae Lland is a freelance writer, journalist, and former editor for Weedist and The Leaf Online. With a focus on culture, music, health, and wellness, in addition to her work for Leafly, she has also been featured in numerous online cannabis publications as well as print editions of Cannabis Now Magazine. Follow her on Instagram @rae.lland

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